KondiDoc: технологические расчеты в кондитерском производстве
To get a calculation for 1000 or your specified output is required:
1) Sign up;
2) having received a registration letter confirm your E-mail and phone number;
3) Sign in.
4) In case of problems call +7 (495) 510-12-33 we work 7:00-19:00 Moscow time
All groups → All products → Sweets → Unglazed sweets → Sweets made from praline masses, such as pralines and based on confectionery fat → No. 259 "Skvorushka → No. 259 → Consolidated recipe

Consolidated recipe: No. 259 "Skvorushka

No. 259
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 828.5 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Confectionery fat99.7 93.66 93.38 77.60 77.36 
3Roasted crumb99.0 46.72 46.25 38.71 38.32 
4Phosphatide concentrates98.5 0.96 0.95 0.80 0.78 
5Essence of cognac—  0.25 —   0.21 —   
Total2.1 97.9 1005.80 984.91 833.31 816.00 
Losses 0.58%5.68 4.71 
Output2.1 97.9 1000.00 979.23 811.29 
Losses before baking/boiling, shrinkage 0.28833%97.9 2.90 2.84 2.40 2.35 
Losses after baking/boiling, shrinkage 0.28833%97.9 2.90 2.84 2.40 2.35 
List of recipes
Praline semifinished in candy No. 259
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 716 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Whole milk powder the weight ratio of fat 26%96.0 297.48 285.58 213.00 204.48 
3Confectionery fat99.7 189.82 189.25 135.91 135.50 
4Crushed waffles95.5 91.98 87.84 65.86 62.89 
5Unfat soy flour92.0 81.13 74.64 58.09 53.44 
6Sign up
Total2.3 97.7 1012.52 988.87 724.96 708.03 
Losses 1.2%11.87 8.50 
Output2.3 97.7 1000.00 977.00 716.00 699.53 
Losses before baking/boiling, shrinkage 0.60043%97.7 6.08 5.94 4.35 4.25 
Baking/boiling 0.04%0.36 0.26 
Losses after baking/boiling, shrinkage 0.60043%97.7 6.08 5.94 4.35 4.25 
Consolidated recipe, k=1.005088
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 828.5 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85251.71 251.33 252.99 252.61 
2Confectionery fat99.7 213.51 212.87 214.59 213.95 
3Whole milk powder the weight ratio of fat 26%96.0 213.00 204.48 214.08 205.52 
4Crushed waffles95.5 65.86 62.89 66.19 63.21 
5Unfat soy flour92.0 58.09 53.44 58.38 53.71 
6Sign up99.0 38.71 38.32 38.90 38.52 
7Phosphatide concentrates98.5 0.80 0.78 0.80 0.79 
8Salt96.5 0.40 0.39 0.40 0.39 
9Essence of cognac—  0.21 —   0.21 —   
Total842.27 824.50 846.55 828.70 
Total phase loss 1.6%13.21 
Other losses 0.51%4.19 
General losses 2.1%17.40 
Output97.9 828.50 811.29 828.50 811.29 
Allergens
Allergensused as an ingredientunintentional presence (cross-contact)
Cereals containing gluten.no datano data
Crustaceans and products thereof.no datano data
Eggs and products thereof.no datano data
Fish and products thereof.no datano data
Peanuts and products thereof.no datano data
Soybeans and products thereof.no datano data
Milk and products thereof (including lactose).no datano data
Nut sand products thereof.no datano data
Celery and products thereof.no datano data
Mustard and products thereof.no datano data
Sesame seeds and products thereof.no datano data
Sulphur dioxide and sulphites.no datano data
Lupin and products thereof.no datano data
Molluscs and products thereof.no datano data
Aspartame and aspartame-acesulfame salt.no datano data
how to calculate the recipe for the cake
how to calculate the recipe for gingerbread

Recipe on No. 259 "Skvorushka contained in handbooks:

calculations, forms, documents: